The Pattern cook-book

Boil as for fried roe, drain, and break the roe up lightly with a fork. Make a white sauce (See " Sauces for Fish.") Sprinkle a layer of roe in a baking dish ; add half the yolk of an egg well beaten, dropping it over the top of the roe ; next sprinkle lightly with finely chopped parsley ; salt and pepper to taste and a few drops of lemon juice, and then add a layer of the white sauce. Repeat the layers of roe, egg, seasoning and sauce, cover with bread-crumbs and bits of butter, and bake until brown. If a large dish is required, use with the roe any cold flaked fish left from a former meal. Various kinds of roe may be prepared the same as shad roe. HALIBUT a la Creola. Four pounds of fish. One cupful of water. One pint of stewed tomatoes. One slice of onion. Three cloves. Two table-spoonfuls of butter. One table-spoonful of flour. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Put the tomatoes, water, cloves and onion on the Stove in a stew-pan to boil. Mix the butter and flour together, stir them into the sauce when it boils, and add the salt and pepper. Cook ten minutes, and strain into a bowl. Pour into a deep plate boiling water to the depth of half an inch, and lay the fish in it for a minute, blackskin side down ; on removing the fish from the water the black skin can be easily taken off. Wash the fish in cold water, season with salt and pepper and lay it on the baking sheet in a dripping-pan ; then pour half the tomato sauce around the fish, and bake in a hot oven forty-five minutes, basting three times with the remainder of the tomato sauce. Serve with the sauce remaining in the bottom of the pan poured around the dish. CARBONADE OF HALIBUT OR WHITE FISH. Any fish from which solid slices of flesh can be cut may be used for a carbonade. The two varieties mentioned above are delicious prepared in this way. Two pounds of fish. Two eggs. One pint of dried bread-crumbs. Four table-spoonfuls of butter. One tea-spoonful of onion juice. Two tea-spoonfuls of salt. One-quarter tea-spoonful of pepper. Cut the fish into pieces about three inches square and one inch thick. Place the butter, salt, pepper and onion juice in a deep plate on the back of the range, and melt the butter ; beat the eggs until light in another plate, and put a part of the crumbs in a third plate. Dip the pieces of fish first in the melted butter, then in the egg and lastly in the crumbs, and lay them in a dripping-pan I06 THE PATTERN C0OA^-BOOA\ that has been buttered on the bottom, sprhikling what remains of the egg and butter over the carbonades. Cook in a hot oven for twelve or fifteen minutes, and serve with HoUandaise, Tartare or maitre d'hotel sauce. (See " Sauces for Fish. ") RAKED SALT MACKEREL. Wash a salt mackerel well and soak it over night in three quarts of cold water, laying it with the skin side upward. In the morning lay the fish on its back in a shallow baking tin (not too large for the fish), and pour over it a pint of milk. Bake twenty minutes in a hot oven, stirring into the milk at the end of fifteen minutes a table-spoonful each of flour and butter, and a sprinkling of pepper, all rubbed together into a smooth paste. Serve with the thickened milk poured around the fish. This makes a very palatable breakfast dish. FRIED FISH.